This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with this recipe, perfect for snacking and gifting. Definitely a keeper.

This is a good base recipe but I thought I needed to be a little less sweet, a little more pumpkin-y and have a little more spice. I made this as muffins rather than bread. Decrease the sugar to 1/2 + 1/3 c (I actually used 1/2 c Truvia + 1/3 c sugar, and it turned out beautifully). I decreased the chocolate chips to 2/3 c. I used 1 c + 3 tbsp of pumpkin puree, which added moisture as well as pumpkin flavor. I added 1/4 tsp cloves, 1/8 tsp nutmeg, and the juice of a 1" piece of fresh ginger root.

I like this recipe a lot. Mine came out moist and just sweet enough. I like that the recipe calls for butter, and not oil. Works great with gluten free flour (whichI used).. . I also used the william sonoma mini loaf pan and tented with foil, half way through cooking. My cooking time was only 25-30 minutes (I have made it twice now). 1 hour is way too long for my oven. Kids love.

I cant say enough about this recipe! It is sooooo Good! I did make mini muffins out of it! Perfect I wouldnt change a thing! Perfectly moist baked up Beautifully :) I cant stop eating them! I guess today will be a cheat day on my diet lol Lov them!!!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.